Cranberry Coconut Oatmeal Breakfast Cookies: Healthy & Easy

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This Cranberry Coconut Oatmeal Breakfast Cookies recipe is soft, wholesome, and full of cozy flavor everything you want in a grab-and-go breakfast. Made with ripe bananas, chewy oats, shredded coconut, and sweet-tart cranberries, these cookies are naturally sweetened and gently spiced with cinnamon. Just mix everything in one bowl and bake them into golden, nourishing bites.

These cookies are perfect for busy mornings, lunchboxes, or that afternoon pick-me-up with coffee. They store beautifully and freeze well too, making them ideal for meal prep. If you’re into feel-good breakfast bakes, check out my Coconut Oatmeal Chocolate Chip Cookies or Coconut Date Pistachio Balls too.

In This Post

Why You’ll Love This Cranberry Coconut Oatmeal Breakfast Cookies Recipe

Naturally sweetened with banana and maple syrup.
Easy one-bowl prep—no mixer needed.
Made with wholesome, pantry-staple ingredients.
Perfect texture: soft in the center with a chewy coconut edge.
Great for kids, adults, and anyone who loves a healthy cookie.
Freezer-friendly and meal prep approved.

table talk

With Liliya!

I first made these cookies on a whim using leftover cranberries from the holidays—and they instantly became a favorite. The coconut gives them a chewy bite, while the banana and maple make them sweet enough without any refined sugar. My toddler loves them for snack time, and I love them straight from the freezer with a hot cup of tea.

Liliya

Ingredients Needed For Cranberry Coconut Oatmeal Breakfast Cookies

Ripe Bananas. The spottier, the better. They add natural sweetness and moisture.
Old-Fashioned Oats. Create that classic chewy cookie texture. Use gluten-free if needed.
Whole Wheat Pastry Flour. Keeps them tender and hearty. All-purpose flour works, too.
Unsweetened Shredded Coconut. Adds texture and a subtle natural sweetness. Toast it first for extra depth.
Ground Flaxseed. Boosts fiber and helps bind the cookies.
Baking Soda. Gives a light lift.
Cinnamon. Adds a warm spice note that pairs perfectly with banana and cranberry.
Salt. Just a pinch to enhance flavor balance.
Plain Greek Yogurt. Adds moisture and protein. Use dairy-free if needed.
Pure Maple Syrup. Sweetens the cookies naturally with warm flavor.
Dried Cranberries. Bring chewy tartness and pop of fruity flavor.
Vanilla Extract. Rounds out the flavor.

How I Make Cranberry Coconut Oatmeal Breakfast Cookies

(This is a quick overview of how I make cranberry coconut oatmeal breakfast cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

Preheat the oven. Set to 350°F and line a baking sheet with parchment.
Mash the bananas. In a large bowl, mash until mostly smooth.
Mix in wet ingredients. Stir in Greek yogurt, maple syrup, and vanilla extract.
Add dry ingredients. Stir in oats, flour, coconut, flax, baking soda, cinnamon, and salt.
Fold in cranberries. Mix gently until combined.
Scoop and shape. Drop cookie dough by rounded spoonfuls onto the sheet and flatten slightly.
Top with coconut. Sprinkle extra shredded coconut on each for a golden, toasty top.
Bake. Bake for 12 to 14 minutes, until lightly golden and set.
Cool. Let cool on a wire rack and store in a sealed container.

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Tips For The Best Strawberry Banana Breakfast Cookies

Use overripe bananas. The riper, the better—they give extra sweetness and moisture without needing extra sugar.

Scoop evenly. Using a small cookie scoop or spoon helps the cookies bake uniformly and look beautiful.

Chill dough if needed. If your kitchen is warm and the dough feels too soft, a quick chill will help make shaping easier.

Let them cool completely. They’ll firm up more as they cool, and you’ll get a better texture.

Double the batch. These freeze beautifully, so you might as well make extras for busy mornings.

Cranberry Coconut Oatmeal Breakfast Cookies Recipe Variations

Add dark chocolate chips. Chocolate and cranberry are always a win.
Make them nutty. Stir in ¼ cup chopped walnuts or almonds.
Turn them into bars. Press into a parchment-lined 8×8 pan and bake for 18–20 minutes.
Add orange zest. A little citrus zest adds brightness and holiday vibes.
Make them gluten-free. Use certified GF oats and a 1:1 gluten-free flour blend.

I like to bake these cookies for 12 to 14 minutes so they stay soft inside with lightly golden edges. If you like a firmer cookie, add 1 extra minute to the bake time.

Cranberry Coconut Oatmeal Breakfast Cookies Recipe Substitutions

Coconut oil for yogurt. If you’re dairy-free, sub in 2 tablespoons melted coconut oil.
Applesauce for banana. Great for when you’re low on bananas.
Honey for maple syrup. Either works beautifully for sweetness.
Raisins instead of cranberries. More budget-friendly and equally chewy.
Oat flour instead of wheat. Keep it gluten-free with oat flour.

Storing and Freezing Cranberry Coconut Oatmeal Breakfast Cookies

To store: Once cooled, keep the cookies in an airtight container. They’re good on the counter for 2–3 days or in the fridge for up to 5 days.

To freeze: Place cooled cookies in a freezer-safe bag or container, separating layers with parchment. Freeze for up to 2 months. Let them thaw at room temperature or microwave for 10–15 seconds when ready to eat.

Meal prep tip: Wrap cookies individually in parchment and stash them in the freezer for easy grab-and-go snacks.

How to Grab Cranberry Coconut Oatmeal Cookies for Work and School

These cookies are built for mornings on the go. Just cool them fully, wrap individually in parchment or pop into a reusable container, and store in the fridge. In the morning, grab one (or two) and head out the door. They’re perfect straight from the fridge or after a 10-second warm-up in the microwave. Great for lunchboxes or midday snack breaks too!